Perfection Salad

Ingredients

• one-half box of Cox’s pulverized gelatine
• one-half cup cold water
• a pint of boiling water
• one-half cup of vinegar
• one-half cup of sugar
• juice of a lemon
• one teaspoon of salt
• one cup of cabbage chopped very fine
• three sweet red peppers chopped
• two cups of chopped celery
• one-half cup chopped nuts

Method

1. 1

   Dissolve gelatine in cold water, then melt in boiling water.

2. 2

   Add vinegar, sugar, lemon juice, and salt.

3. 3

   When it begins to harden, add cabbage, peppers, celery, and nuts.

4. 4

   Pour into molds and chill.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.

Perfection Salad One-half box of Cox’s pulverized gelatine dissolved in one-half cup cold water, then melted thoroughly in a pint of boiling water. Add one-half cup each of vinegar and sugar, juice of a lemon, one teaspoon of salt, and strain. When it begins to harden add one cup of cabbage chopped very fine, three sweet red peppers chopped, two cups of chopped celery and one-half cup chopped nuts. Pour into individual molds and put on ice to harden. When wanted turn each mold out on a lettuce leaf and put a large spoonful of thick mayonnaise on top.—Mrs. B. B. Owens. Pineapple Salad On top of nice slices of canned pineapple sprinkle grated cheese and fill the hole in center with white mayonnaise. White mayon- naise is made by using the white of the egg instead of the yolk.— Mrs. M. W. Norfieet, Jr. Potato Salad One dozen Irish potatoes boiled and mashed fine, piece of butter the size of an egg, stirred in while potatoes are warm, one onion, one teaspoon each of celery seed and mustard. Chop fine six hard- boiled eggs, add salt and pepper to taste, one teaspoon of sugar; stir well together and add vinegar to give desired acidity, Garnish with parsley and arrange either —Mrs. E. P. Albea. (about one cup). sliced or grated egg on top. Salmon Salad, No. 1 One can salmon and two large Irish potatoes mashed fine. Make a dressing of the yellows of three hard-boiled eggs, mustard, pepper and vinegar. Pour this Over the salm Mash the hard-boiled whites fine and with parsley and slices of lemon.—Miss Mamie Dwire. on and potatoes and mix well. Spread over the top. Garnish © ~~ —-.” THE TWIN-CITY HOUSEWIFE fifty-seven Salmon Salad, No. 2 One can of salmon, one-half dozen eggs (hard boiled), one bunch of nice celery, a pinch of red pepper, one tablespoon of mustard, one- half cup vinegar;

Cook this with the app: pantry check, scaling, and the assistant.